ESCARGOTS IN AMBER ALE: POT AU FEU D'ESCARGOTS A LA CARACOLE AMBREE

Escargots in Amber Ale: Pot au feu d'Escargots a la Caracole Ambree image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 15

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4 to 5 cups chicken broth (you may make your own or use OXO cubes)
2 medium onions, chopped
3 carrots, chopped
2 celery sticks, chopped
Parsley stems, plus extra, for garnish
1 turnip, peeled and chopped
1/4 cup butter
1 bay leaf
1/2 teaspoon thyme
2 cups amber ale
36 escargots (6 per person)
Freshly ground pepper
Fresh rosemary, as garnish
Sage leaves, as garnish
parsley, garnish to taste

Steps:

Make chicken broth and set aside. In a large pot cook together onions, carrots, celery, parsley stems, and turnip. You will need approximately 4 cups of water. Add 1 tablespoon of butter, the bay leaf, and 1/2 teaspoon of thyme to the water. Cover and let simmer for 10 to 15 minutes, stirring occasionally.
In a casserole dish, combine the vegetable mixture with the chicken broth. Add salt and pepper, to taste, and the ale. Let simmer for 4 minutes, add escargots, bring mix to a boil for 1 minute, and remove from heat. Arrange escargot (6 per person) on individual plates, add vegetables and broth. At the last minute, add freshly ground pepper and place sprigs of rosemary, sage, and parsley as garnish on each plate.